5-8 pound pork loin roast, rib end
Salt and pepper to taste
1 tablespoon sage
6 potatoes, quartered
1 pound small white onions
1/4 cup butter or margarine
1/3 cup plus 2 tablespoons honey
3 teaspoons grated orange peel
Orange slices ; Spiced crab apples ; and Italian parsley (optional)

Have butcher crack chine bone in roast for easier carving. Rub roast well with salt and pepper. With tip of knife, cut slits in fat and rub in sage. Insert thermometer in meat and roast fat side up in shallow pan in 350 oven for one hour. Meanwhile, put potatoes and onions in baking dish, dot with butter, cover and roast in oven with pork 30 minutes. Uncover vegetables; baste with butter in dish. Combine 1/3 cup honey and 2 teaspoons orange peel and drizzle over vegetables; return uncovered to oven. Spoon or siphon pork fat from pan. Combine 2 tablespoons honey and 1 teaspoon orange peel and drizzle over roast. Roast 1 hour longer or until thermometer reads 170, basting roast occasionally. Remove roast to warm platter and let stand 10-20 minutes before carving. Increase oven heat to 400 and continue roasting vegetables about 20 minutes or until golden brown and tender. Remove to serving dish. Garnish roast with orange slices, crab apples and parsley. Makes 8-10 servings with 1 thick chop per serving.